28 November, 2014
Recipe Egg-free pastries
Posted in : Pasta recipes on by : pastadmin
In Italy, pasta without eggs is not usually made at home – it is too difficult to knead and roll out manually. And the production of pasta consisting of only two ingredients – wheat flour and water remains the privilege of factories – but here is an easy recipe for your pleasure.
Ingredients:
– Wheat flour: 350 g (preferably use the Italian Semola di grano duro);
– Water: 150 ml (it should be warm – about 38 degree)
Manual method
– Sprinkle flour on the working surface or in the mixing bowl, then compose a small well in the center and pour 100 ml of water in it.
– With your hands begin to mix the composition starting from the center and gradually moving towards the edge.
– Add a little more water, no more than 15 ml at a time. Continue to mix the ingredients.
– Shape a ball and shove a finger in the center, if it sticks – add some more flour, if it’s dry again add water.
– Mixing is continued until the dough is thick, smooth and elastic. On average, it takes about 15-20 minutes.
Method with blender
– Add the flour into a mixing bowl.
– Set up a flat stirrer and turn on the lowest possible speed. Begin to mix the flour by slowly adding the water (100 ml). Mix for 20-30 seconds, and then, add another 15-20 ml.
– Stop the blender and again check the consistency by shoving your finger in the center of the mixture. If the ratio of flour and water is correct, then your finger should stay clean. If it’s wet and stuck – add more flour.
– This method takes up to 5 minutes.
Regardless of the method shape the mixture in a ball, wrap it inside the film and put it to rest for 1 hour.